APA (7th ed.) Citation

Mekuria, S. A., Marcinkowski, D., & Harasym, J. (2025). Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis tef (Zucc.) Trotter and Glycine max (L.) Merr. Molecules, 30(24), 4817. https://doi.org/10.3390/molecules30244817

Chicago Style (17th ed.) Citation

Mekuria, Shewangzaw Addisu, Damian Marcinkowski, and Joanna Harasym. "Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis Tef (Zucc.) Trotter and Glycine Max (L.) Merr." Molecules 30, no. 24 (2025): 4817. https://doi.org/10.3390/molecules30244817.

MLA (9th ed.) Citation

Mekuria, Shewangzaw Addisu, et al. "Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis Tef (Zucc.) Trotter and Glycine Max (L.) Merr." Molecules, vol. 30, no. 24, 2025, p. 4817, https://doi.org/10.3390/molecules30244817.